Substitute for blood oranges? Any oranges in particular?

[eaglehoo]

Afternoon, all. I was planning on making my blood orange summer ale again (it's popular--the batch I made in April is already history), but I've found that blood oranges are now gone until fall. All I can seem to find so far are navel oranges. In the opinion of fruit brewers out there, am I OK to use zest and juice from any oranges I can find for this, should I use one kind in particular, or should I find a different fruit altogether? Thanks!

BOSS (Blood Orange Summer Seasonal) Ale:

Partial Mash
3 lbs Pilsner Liquid Extract
3 lbs Dry Wheat Extract
1.5 lbs American Two-row Pale
11 oz Crystal 20 (may drop his)
8 oz Flaked Oats
8 oz Flaked Wheat
8 0z CaraPils

0.5 Amarillo 60 min
0.5 Amarillo 15 min
0.5 Citra 15 min
0.5 Citra 5 min

2 lbs blood oranges, zested and juiced 15 min
1/8 tsp crushed coriander 5 min
1/8 tsp crushed black pepper 5 min

Nottingham dry yeast


Mash grains at 150 deg in 2 gal for 90 min, sparge with 1/2 gal at 170. Pitch rehydrated yeast at 65 deg. Ferment 1 week, then 1 week in secondary, bottle.

 

[Oldsock]

It will be slightly different, but it should still be good.

 

[wyzazz]

I used navel oranges and it was still a very good beer.

 

[McGarnigle]

Sometimes Blood Oranges are used for their color, although they do taste a little different.